Ginger and maple tofu
For the tofu and marinade:
3 tbsp maple syrup
20g fresh ginger
2 cloves garlic crushed
1 tbsp rice wine vinegar
1 tbsp sesame oil
2 tbsp soy sauce
For the lentil garnish:
1 Large courgette
½ tsp smoked paprika
1 ½ tbsp balsamic vinegar
250g cooked puy lentils
1 red onion diced
- Sweat the red onion and paprika gently, add courgettes and balsamic.
- Add cooked lentils then add sprout tops or any wintergreens.
- Cut the tofu into 2 inch squares.
- Combine maple syrup, fresh ginger, garlic, vinegar, oil and soy sauce.
- Marinate tofu in mixture for 10-15 mins.
- Griddle tofu for 1-2 mins on each side. Serve immediately on the lentil mixture. Serve with pumpkin and pecan bread.
Pumpkin and pecan bread
225g plain flour
150g maple sugar
150g maple syrup
1 tsp bicarbonate of soda
¾ tsp salt
½ tsp allspice
½ tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
425g pumpkin purée
1 tsp vanilla extract
4 tbsp vegetable oil
60g chopped pecans
- Preheat the oven to 180ºC. Grease two loaf tins.
- Mix the flour, maple sugar, maple syrup, bicarbonate, salt and dried spices.
- In a separate bowl mix the purée, water, egg replacer, vanilla, and vegetable oil.
- Pour the wet mixture into the dry and then fold in the pecans.
- Bake until golden brown for 50-60 mins. Cool before removing from the tins.
- Seal tofu and use the marinade to help glaze.
- Place the lentil mix in the serving dish and place the glazed tofu on top.
- Slice the pumpkin and pecan bread to accompany the dish.
Halloumi can be added alongside the tofu, or as a replacement.
After a few days you may prefer to toast the bread. Try adding some maple butter to complement the pumpkin and pecan bread with a hint of sweetness.